Dinner tag, part 2--Roasted Italian Sausages with Tomatoes and White Beans

Day two of the 5-recipe tag. Here's one I found in the USA Today Newspaper supliment and tried a few months ago. It features white beans again and is a perfect fall comfort food meal. And it smells so, so, so wonderful while cooking! The balsamic vinegar, garlic, and onion all do wonderful things while roasting. If you can find the turkey sausage, I recommend using that instead of the pork. I don't think this is a crock pot recipe, but it is a lot of dump and forget about it.

Roasted Italian Sausages with Tomatoes and White Beans
* 2 ½ lbs sweet Italian sausage links (pork or turkey), cut into 2- or 3-inch pieces
* 3 pints cherry tomatoes
* 1 medium-large onion, cut into 1 ½-inch chunks
* 4 garlic cloves, sliced
* 3 TBS extra-virgin olive oil
* 1 ½ TBS balsamic vinegar
* 2 tsps tried thyme leaves
* 3 whole bay leaves
* Salt and pepper
* 3 16 oz cans white beans, such as cannellini, drained, with ½ cup of liquid from the beans reserved

Directions:
Adjust oven rack to lowest position and, 5 minutes before you are ready to put the food in, turn the oven on to 425 degrees.
Mix everything but beans and their reserved liquid in a roasting pan. Set pan in oven. Roast until sausages are brown and tomatoes have reduced to a thick sauce, about 45 minutes. Remove from oven, stir in beans and reserved liquid, and continue cooking until casserole has heated through, about 10 minutes longer. Remove bay leaves and transfer serve.